March 15th, 2011

Fatayer is the name used to describe stuffed pastry, it can be filled with meat or cheese or spinach. Fatayer Bes-Sabanekh are small triangular pies filled with spinach and other ingredients, served as appetizer.

13. After two hours, bring the dough, knead, then transfer to a surface (I didn’t need to flour the surface).

14. Roll out the dough, the thickness is approximately 0.1 inch (0.3 cm).

15, 16. Use a cutter to cut out circles, I used a cutter with a diameter equals to 2.6 inch (6.5 cm).

17, 18. Add 1/2 teaspoon of filling to the center of the disc, keep the sides clear of oil or filling and this will help to create a better seal later.

19, 20, 21, 22. Create triangular shape, bring up the sides of the dough to form a three-sided packet, pinch the edges together firmly.

23. Place fatayer on a greased baking sheet (grease with corn oil).

24. Heat the oven, turn on the oven upper burner “broiler” on low temperature, and turn on the bottom burner “bake function” at 428°F (220 °C) (I’ve done this step of heating oven 15 minutes before placing the baking sheet in oven to cook), place the baking sheet in the oven (rack position the first from bottom), and bake for 7 – 9 minutes or until golden brown in color on top and bottom.

After two hours, bring the dough, knead, then transfer to a surface (I didn’t need to flour the surface).

Roll out the dough, the thickness is approximately 0.1 inch (0.3 cm).

Use a cutter to cut out circles, I used a cutter with a diameter equals to 2.6 inch (6.5 cm).

Add 1/2 teaspoon of filling to the center of the disc, keep the sides clear of oil or filling and this will help to create a better seal later.

Create triangular shape, bring up the sides of the dough to form a three-sided packet, pinch the edges together firmly.

Place fatayer on a greased baking sheet (grease with corn oil).

Heat the oven, turn on the oven upper burner “broiler” on low temperature, and turn on the bottom burner “bake function” at 428°F (220 °C) (I’ve done this step of heating oven 15 minutes before placing the baking sheet in oven to cook), place the baking sheet in the oven (rack position the first from bottom), and bake for 7 – 10 minutes or until golden brown in color on top and bottom.

Serve hot, or warm or cold.

Notes and Tips

When you make any dough (from any recipe, not only this recipe), always keep in your mind that sometimes you may need extra water or extra flour or vice versa, and this happens due to many factors – it could be the method you used to measure the flour, so follow the recipe and adjust it if needed.

If you use fresh spinach to make Fatayer Bes-Sabanekh so read this post (Sabanekh Matboukhah) and follow the steps from (1 – 12), then you can use the fresh spinach as directed in today’s post.

I finished all the dough but got extra filling so I stored the extra filling in a ziplock bag in the freezer.

I used small Aluminum baking sheet.

My oven is gas oven and it has two functions:
The oven upper burner “broiler”, this has two temperatures which are high and low.
The oven bottom burner “bake function”, this is divided into these temperatures (from 248 °F (120°C) to 518 °F (270 °C)).
I can turn on both of them together, and I can turn off one of them and keep the other on.

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These look beautiful and delicious. They remind me of a spinach-pie-like dish that a coworker’s mother used to make. I always wished I had gotten her recipe. Thank you for sharing this. I am looking forward to making it. Thanks as always for the excellent instruction:)

The Fatayer is so lovely looking.. Perfect shape and perfectly baked… The filling is also very tasty.. I wud love to have it with minced meat too :-) As with other posts, lovely and clear presentation with pictures :-)

These little pastry parcels look really delectable and perfect for bites.
You have a lovely space here My 1st visit here.
Thankyou for dropping by simply.food your visit and comments are very much appreciated.